Pumpkin Bread Pudding with Caramel Sauce
This Pumpkin Bread Pudding is the perfect combination of warm bread, creamy caramel sauce, and pumpkin!
Foto: Spend With PenniesIngredients
- 8 cups raisin bread (or brioche bread, crusts removed and cut into 1-inch cubes)
- 1 ¾ cups half and half (or light cream)
- 15 ounces pumpkin puree (not pumpkin pie filling, 1 can)
- 1 cup chopped pecans
- ½ cup brown sugar
- 3 eggs
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ⅔ cup brown sugar
- ¼ cup butter
- ¼ cup heavy whipping cream
Steps
Set bread cubes out for a few hours or place in the oven for about 5-10 minutes while it is preheating to allow them to dry out slightly.
Preheat the oven to 350°F. Grease a 9x13 casserole dish.
In a large bowl, combine the light cream, pumpkin puree, pecans, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Gently stir in bread cubes and let rest for 15 minutes. Spread the mixture into the prepared baking dish.
Bake for 38 to 42 minutes or until set. Cool for at least 20 minutes.
While the bread pudding is baking, combine brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute.
Remove from heat and whisk in heavy cream. Allow to cool slightly.
Drizzle the caramel sauce over the baked bread pudding and serve warm.
Loading comments...